Preparation
- 1
Peel the potatoes.
Kluski Śląskie (Silesian Potato Dumplings)
1 hrs 0 min·84 Views
Kluski Śląskie, or Silesian Potato Dumplings, are a heartwarming staple of Polish cuisine, especially beloved in the Silesia region. These delightfully soft, gluten-free dumplings are distinguished by their characteristic dimple in the center, which isn't just for charm – it's a clever design feature to cradle rich gravies and sauces, ensuring every bite is bursting with flavor.
Allergens
Vegetarian
Pescatarian
Halal
Lactose-Free
Gluten-Free
1,155kcal
4 Portions · 1,292 g
Protein
30 g
Carbohydrates
237 g
Fat
6 g
Fiber
17 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Potato1½ kilograms
- Egg1
- Salt15 grams
- Potato Starch3 tablespoons
Cooking the Potatoes
- 2
Place the peeled potatoes in a large pot.
- 3
Cover them with water and add a generous pinch of salt.
- 4
Cook until the potatoes are fully tender, about 20-25 minutes.
25 min - 5
Drain the potatoes very well and let them steam for a few minutes to evaporate excess moisture.
Mashing the Potatoes
- 6
While the potatoes are still warm, mash them until completely smooth. Ensure there are no lumps for the best dumpling texture.
Making the Dough
- 7
Add the 1 large egg and 15 grams of salt to the mashed potatoes.
- 8
Gradually add the potato starch, starting with 2 tablespoons.
- 9
Mix everything until a soft, smooth dough forms. The dough should be soft but not sticky; add more potato starch (up to 4 tablespoons total) if needed.
Shaping the Dumplings
- 10
Take small portions of the dough and roll them into balls, roughly the size of a walnut.
- 11
Gently press your finger into the center of each ball to create a shallow indentation, not a full hole. This dimple helps hold sauce.
Cooking the Dumplings
- 12
Bring a large pot of generously salted water to a gentle boil.
- 13
Carefully add the shaped dumplings to the boiling water in batches to avoid overcrowding the pot.
- 14
Once the dumplings float to the surface, continue to cook them for another 1-2 minutes.
2 min - 15
Remove the cooked dumplings from the pot using a slotted spoon.
Serving
- 16
Serve your warm Kluski Śląskie immediately with traditional accompaniments.
- 17
They pair wonderfully with a rich brown gravy, savory roasted meat, or sweet fried onions.
- 18
A creamy mushroom sauce is also a fantastic option to complement these tender dumplings.
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